Oxidised starch

Oxidised starch finds a number of uses in the food industry where a neutral tasting, low viscosity 'body builder' is required as in lemon curd manufacture, in salad creams and mayonnaises etc.  Oxidised starch has been used to replace gum arabic a NSP, in gum- drop and pastille types of confectionary  since it has good film forming properties.

Oxidised starches prepared from corn and waxy amaranth starch under conditions optimised for development for film forming ability were compared with gum arabic and a known substitute of gum arabic for encapsulation of a model flavour compound, vannilin.   It was found that in making jelly and marmalade, the gelatinising rate and stability of the product was increased when 5% of sodium alginate was added to  the oxidised starch. Attempts were made to replace gum arabic in gumdrops with oxidised waxy maize starch.